*Corresponding
author’s Email: kuahmedsau190606@yahoo.com
Abstract
Six
mustard and rapeseed (Brassica
spp.)
samples including four cultivars-BARI Sarisha-6, BARI Sarisha-9,
Tori-7 and SAU-2, and two lines-BARI Sarisha-9 x BARI Sarisha-6 and
Tori-7 x BARI Sarisha-6,
were
selected to evaluate fatty acids profile and chemical constants.
Results indicated that the oil content of different released and line
cultivars of mustard and rapeseed varied from 38.74% to 40.55%. BARI
Sarisha-9 (540.3 kcal/g) showed the highest
gross
energy.
The
highest saponification value (168.8)
and iodine
value (110.2)
were
recorded from Tori-7
while
the highest acid value was recorded from Tori-7
X BARI Sarisha-6 (1.610). Erucic acid was in the range of 41.11 –
50.67%, oleic acid was the highest in Tori-7 (18.56%) while BARI
Sarisha-9 contained the highest unsaturated linoleic (17.75%) and
linolenic (15.83%) acids. Moreover, palmitic acid, stearic acid and
arachidic acid were also present in samples in small amount.
Substantial genetic variability exists for lipid profile and chemical
constants in cultivars and lines. These findings could be utilized
for future strategy for the nutritionist, health advisors and
breeders.
Keywords: Mustard; Rapeseed, Fatty acids profile, Chemical constants; Gross energy
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